Recipe courtesy of Hops and Hominy

Hops and Hominy Duck Pappardelle

  • Level: Intermediate
  • Total: 4 hr
  • Active: 1 hr 30 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Braised Duck:

4 organic free-range duck legs and thighs

2 cups medium dice onions

1 cup medium dice carrots

1 cup medium dice celery

1 cup medium dice leeks

2 tablespoons minced garlic

4 ounces tomato paste

4 ounces red wine

16 ounces chicken or duck stock

16 ounces braising tomatoes

Homemade Pasta:

1 pound 13 1/8 ounces 00 pasta flour

8 eggs

3 egg yolks

2 tablespoons extra-virgin olive oil

4 tablespoons kosher salt

2 ounces canola oil

2 cups wild mushrooms

1 bunch organic rainbow chard

1 tablespoon unsalted butter

Salt and freshly ground black pepper

Directions

  1. For the duck: Preheat the oven to 325 degrees F. Sear the duck legs over medium heat in a large skillet until the fat is rendered out and the skin is crisp, then remove and let rest on a rack. Add the onions, carrots, celery, leeks and garlic to the fat in the skillet and cook until the onions are translucent. Stir in the tomato paste and cook for a few more minutes, and then add the wine and bring up to a simmer. Add the stock and tomatoes and return to a simmer. Return the duck to the skillet, cover and transfer to the oven for 2 hours 30 minutes to 3 hours.
  2. For the pasta: Mix together the flour and salt in a mound on the table, and then make a well in the center. Whisk together the oil, eggs and egg yolks, and pour into the well. Gently stir in the wet ingredients until combined, and then knead the dough into a ball. Wrap in plastic and refrigerate for 1 hour, and then roll out to desired thickness and cut into wide papardelle.
  3. Remove the duck from the liquid and let cool at room temperature. Strain the cooking liquid. Bring a pot of salted water to a boil. Pull the duck meat from the bones and shred into bite-size pieces.
  4. Boil the pasta for 4 minutes, then drain. Meanwhile, heat the canola oil in a large pan, and then saute the mushrooms and chard until tender. Add 4 ounces of the braising liquid and the braised duck, followed by the pasta, tossing to coat. Remove from the heat and swirl in the butter to melt. Season with salt and pepper.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.